INGREDIENTS:
•1 c. (240ml) whole milk, lukewarm
•2 1/4 tsp. (7g) dry yeast
•1 tsp. (5g) granulated sugar
•4 large eggs (room temperature)
•1/2 c. (115g) granulated sugar
•zest of 1 lemon
•zest of 1 orange
•1 tsp. (5ml) pure vanilla extract
•1/3 c. (60ml) avocado oil or oil of choice
FOR BEST RESULTS, weigh, then sift:
•660g A-P flour (4 2/3 c.)
*add more flour if the dough is too sticky
+ more for dusting
•1 tbsp. (15ml) avocado oil, or oil of choice (greasing)
Egg wash: (brushing)
•2 large yolks + 2 tbsp. (30ml) milk, room temperature
Topping:
•granulated sugar (to taste)
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PROCEDURE:
1. Begin by adding the dry yeast & sugar to the lukewarm milk.
Mix & set aside until bubbly (about 5-10 minutes).
Sift flour, zest lemon and orange. Set aside.
2. Mix the ingredients with a stand mixer, fitted with the paddle attachment.
Add the eggs to your stand mixer bowl. Mix on medium speed.
Gradually add in the sugar while mixing.
Once the sugar is added, beat on medium-high speed until mixture turns pale yellow (about 2 minutes).
Reduce the speed to medium. Add the zests, vanilla extract & stream in the oil.
Reduce the speed to medium-low & stream in the bubbly yeast water. Rinse container with 1 tbsp. (15ml) of lukewarm water.
Gradually add the sifted flour while mixing on low speed.
3. Remove the paddle once the dough begins to thicken.
Scrape down the sides of the bowl. Place the hook & continue adding the flour.
4. Once all the flour is added, knead the dough on medium speed for 10 minutes.
Scrape down the sides of the bowl with a rubber spatula & continue kneading.
The dough is ready once it wraps itself around the hook & pulls away from the sides of the bowl.
5. Remove the hook. Transfer the dough into a greased bowl, then shape into a ball. The dough should not stick to your finger.
6. Cover the dough with plastic wrap and a clean kitchen towel. Proof for 2-4 hours inside the oven with the light on, temperature off. The dough should double in size.
7. Line 2 large trays with parchment paper.
8. Dust your work surface with flour & transfer the dough.
9. Sprinkle some flour on the dough & flatten it with hands. Shape into an 18x10-inch (46x25cm) rectangle. Mark the dough into 10 strips (I used a clean ruler). Cut the strips with a pizza cutter.
10. Sprinkle flour on your work surface if needed, then flatten each strip of dough with your fingers. Cut the dough twice lengthwise, leaving 1 inch (2.54cm) on the top. Braid, then pinch the ends together. Wrap the braid around itself. Tuck the end underneath.
11. Place on the lined tray.
12. Proof for 1 hour inside your oven with the light on, temperature off.
13. Prepare the egg wash. Brush the brioches.
14. Sprinkle with granulated sugar (to taste).
15. Bake in a preheated 350F (177C) oven for 25-30 minutes, until golden. Set tray on 5th oven rack.
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